Welcome back to the #ReadySteadyLunch challenge, mine and Binny’s (from Binny’s Kitchen) little brainwave on Twitter the other week. Each week we inspire and challenge each other to get creative with lunch time, and we want you to join us too. Share your recreations or lunch time suggestions on Twitter and Instagram using #ReadySteadyLunch. Last week was the ingredient challenge and I made these Chicken Mayo, Feta and Salad Wraps and Binny managed to incorporate figs into an amazing salad.
This week is the budget challenge, January always feels like the longest month before the next pay day after Christmas. I’ve also been doing #nospendjanuary and it’s proving to be a challenge in itself but so worth it! It did mean that I LOVED this challenge to try and keep my actual required spending to a minimum. The budget was up to £10 and this could either be for a one off amazing outstanding lunch, a couple of days or in my case a week. Yes, you heard me, a week.
Ingredients for 1 serving:
x2/3 Mini Chicken Fillets
2 florets Broccoli
1/2 stick Celery
1 stock cube
30g pasta, my personal favourite is mini pasta shells but you can choose your favourite 🙂
1/2 tin of sweetcorn or some frozen sweetcorn
350ml of vegetable or chicken stock
Seasoning of your choice
- Cook the chicken (I cooked it on the grill but you could do it in pan or in the oven).
- Whilst the chicken is cooking, boil the florets of broccoli, the 1/2 stick of celery and the pasta in the stock for 15 minutes.
- Once your chicken is cooked, cut into chunks and add to your soup.
- Season to taste. I used 1tsp light soy sauce, 1/2 tsp lea and perrins and some black pepper.
The beautiful thing about this recipe is you can change it day by day with the seasoning so you are guaranteed not to have the same lunch! You can also add carrots, peas or mushrooms the possibilities are endless… perfect to use the left overs from the fridge.
Other seasoning ideas – chilli flakes, basil, bay leaves, oregano and so many more…
Tip – you could also swap the stock out and replace it with tea – Lemongrass and Ginger would work well.